Halibut at Fjordpol As

Buy Brill Fish or Brill Fillet

Fjordpol As is one of the largest processors of Brill. We provide imports and exports both within and outside Europe. So if you want to buy Brill(Scophthalmus rhombus), look no further than the experienced fish processors at Fjordpol As.

  • ✅ Sustainably and transparently processed.
  • ✅ Fast delivery, frozen and/or freshly packaged.
  • ✅ Real-time processing updates.
  • ✅ From procurement to finished product in-house.

Options & Packaging of Brill

Brill is a luxurious flatfish highly prized by top chefs and gourmets. With its firm structure, fine lamellae and mild, buttery taste, brill is ideally suited for high-quality culinary applications. At Fjordpol As, we supply brill of consistently top quality, carefully selected and processed to the highest standards.

As a specialist in flatfish, Fjordpol As offers brill in various processing forms, tailored to the needs of catering, wholesale and export markets.

  • Whole (with or without skin):
  • In various weights
  • Ready to eat
  • individually quick frozen & fresh
  • Fillet (with or without skin):
  • In various weights
  • Single or double

Whole

  • Bulk 5–20 kg carton box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed

Fillet

  • Bulk 5–20 kg cardboard box
  • Bulk 3–20 kg Polystyrene box
  • Individually vacuum packed by piece and chain
  • Retail bag 500–1000 g
  • Retail boxes 250–500 g
  • Retail trays 200–1000 g

See here for more information about our packaging →

Brill at Fjordpol As

Processing of whole Brill fish and Brill Fillet into fresh and frozen products

At Fjordpol As, brill is processed in various product forms, including whole brill and brill fillets, both fresh and frozen. Processing is done with great care and according to strict quality standards to preserve the delicate flavor and firm texture of the brill. Because of this versatility, brill can be used for a variety of culinary applications, from grilling to baking and poaching. The products are packaged with attention to freshness and optimal shelf life, matching the high standards Fjordpol As strives for.

Import of Brill Bish and Brill Fillet

Fjordpol imports imports brill mainly from the North Sea and the Atlantic Ocean, through Dutch and Belgian fish auctions. Thanks to close partnerships with reliable suppliers, brill is brought in fresh, chilled immediately after catching and selected for quality and freshness. Brill is an exclusive flatfish that is particularly well available in season, allowing Neerlandia to meet the demand of gourmets and the catering industry that value fresh, flavorful fish.

Export of Whole Brill Fish and Brill Fillet to wholesalers within & outside Europe

Fjordpol exports brill mainly to Southern European countries such as Italy, Spain and France, where this fish is highly appreciated in gourmet cuisine. There is also growing interest in brill in Northern Europe, partly due to the trend towards sustainable and special types of fish. The export products consist of both whole fish and fillets, and are supplied in fresh and frozen varieties. Through efficient logistics and fast delivery, Neerlandia is responding to the wishes of international customers, resulting in brill increasingly appearing on menus throughout Europe.

Brill

Scophthalmus rhombus

  • Quality: Freshly delivered daily
  • Method of capture:Twinrig
  • Origin: Entire North sea coast
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Frequently Asked Questions

Brill (Scophthalmus rhombus) is a flat predatory fish in the turbot family. It has a round shape, smooth skin without scales, and a light brown color with spots. Brill lives on sand and mud bottoms in the North Sea, Atlantic Ocean, and Mediterranean Sea.

Brill has firm, white fish meat that does not fall apart easily. Popular preparation methods are:
  • Grilling — especially fillets
  • Baking in butter with lemon
  • Poaching in fish stock or white wine
  • Oven preparation with herbs and vegetables
  • Steaming to preserve delicate flavor

FeatureBrillTurbot
FormOval, slightly narrowerRound, wider
SkinSmooth, bonelessRough with nodules
ColorLighter, less noticeableDarker, mottled
TasteFine and subtleFuller and richer
PriceUsually a little cheaperMore expensive

Buy fresh brill at:
  • Fish stores and specialty stores
  • Online fish specialists
  • Coastal markets
  • Occasionally upscale supermarkets (usually as fillet)
Look for shiny skin, bright eyes, and a fresh smell.

Brill from the North Sea is sustainably managed, but check for the MSC label or responsible fishing sources. Avoid brill caught with bottom trawls due to environmental impact.

Popular dishes:
  • Asian steamed brill with ginger and soy sauce
  • Brill fillet with lemon-butter sauce
  • Brill from the oven with fennel and tomato
  • Baked brill with capers and parsley
  • Brill in creamy white wine sauce

Per 100g, brill contains approximately:
  • 85–100 kcal
  • 17–20 g protein
  • 2–3 g fat (low in saturated fat)
  • Rich in vitamin B12, selenium, iodine, and omega-3 fatty acids

Brill is caught in:
  • Mediterranean Sea — often a bycatch of turbot fishing
  • North Sea
  • Eastern Atlantic Ocean

Brill has a mild, delicate flavor between plaice (milder) and turbot (fuller). Its meat is firmer than plaice or flounder but softer and subtler than turbot.

Excellent wine pairings include:
  • Chardonnay (lightly oaked)
  • Sauvignon Blanc
  • Chenin Blanc
  • Vermentino or Picpoul de Pinet
With creamy sauces, a fuller-bodied white wine works best.
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